Beignets Râpés are potato pancakes made in areas of France such as Alsace, les Vosges, and the Haute-Saône area of Franche-Comté. They are also made in the Acadia area of Canada.
To make, grate separately raw potatoes and raw onion (in a ratio of 3 potatoes to 1 onion.) Waxy potatoes are best to use, and it is best to grate them as finely as possible. Set the grated onion aside.
Let the grated potato stand and drain for up to an hour, pressing from time to time to squeeze the water out. Some people like to capture the water that comes out of the potatoes, let it stand, and scoop out the sediment that settles at the bottom to be incorporated back into the potatoes at the end.
Now, add the grated onion, and 1 or 2 eggs if desired. Add a very small amount of flour to bind (about 1 to 1 ½ tablespoons per pound of potatoes). Season the mixture with parsley, salt, and pepper.
Form the mixture into small, thin cakes about 4 inches (10 cm) wide. Thick ones won’t cook properly.
Heat about ⅓ inch (1 cm) of oil in a frying pan. Cook the potato pancakes on one side, and when nicely browned, flip them to cook the other sides.
In France, they are usually served with a salad.